Yesterday, my mom, Kamea’s Nana, came over to babysit so Greg and I could have a mini date. There is a great organic restaurant (not vegan or raw, but with some vegan options, as well as salads), Calistro Bistro. It’s about 2 minutes away, if that, and I’m super grateful it’s there. They have a happy hour with delicious appetizers half off. So, Nana came over and we left baby Kamea in Nana’s capable hands for just under an hour. (That’s all I could stand to be away from her! It was tough!) In hindsight though… she didn’t sleep much that night (last night) so I am even further behind on sleep than I was before the date, and perhaps I should have taken the time while Nana was here to nap instead of go out. :( Live and learn. ;)Oh, and while Nana was here, we gave Kamea her 2nd bath. She took to it MUCH better than the first one we did (details here about the 1st one). She didn’t cry at all the 2nd time.

2 organic bananas with a healthy dose of homemade raw vegan organic cashew butterTo make your own cashew butter, simply place two cups of unsoaked cashews in a food processor, fitted with the “S” blade, and a pinch or two of Himalayan crystal salt. Process until it turns to butter. You’ll need to stop it every minute or so to scrape down the sides and help it along. You can, if necessary, add a little olive oil to help it along, but I don’t find that I need to do that.